Corned Beef and Cabbage Dinner for the Slow Cooker
Transform your St. Patrick’s Day meal—or any occasion—into a celebration of comfort with this easy and flavorful Corned Beef and Cabbage Dinner for the Slow Cooker. Featuring tender corned beef brisket infused with aromatic garlic, black peppercorns, and bay leaves, this one-pot wonder cooks low and slow, allowing the beef to reach fork-tender perfection. Nestled alongside hearty Yukon gold potatoes, sweet carrots, and buttery wedges of cabbage, this classic dish is both wholesome and satisfying. Simply set it and forget it with your slow cooker, making it an effortless option for busy weeknights or special gatherings. Serve with a touch of tangy mustard and a sprinkle of fresh parsley for a vibrant finish, and bring the timeless flavors of this Irish-inspired comfort food straight to your table.
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Recipe Information
Ingredients
- 3.5 pounds corned beef brisket
- 4 cups water
- 1 large onion, quartered
- 4 garlic cloves, minced
- 8 pieces black peppercorns
- 2 bay leaves
- 4 carrots, peeled and chopped into 2-inch chunks
- 6 medium Yukon gold potatoes, halved
- 1 head cabbage, cut into 4 wedges
- 0.25 cups mustard (for serving, optional)
- 2 tablespoons parsley, chopped (for garnish, optional)
Instructions
Place the corned beef brisket into the slow cooker, fat-side up. Sprinkle the seasoning packet (if included with your brisket) over the top.
Add the quartered onion, minced garlic, black peppercorns, and bay leaves around the brisket.
Pour in 4 cups of water, ensuring the beef is mostly submerged.
Cover the slow cooker with its lid and cook on LOW for 7 hours.
After 7 hours, add the carrots and halved potatoes to the slow cooker, arranging them around the brisket.
Place the cabbage wedges on top of the vegetables and brisket. Replace the lid and continue cooking on LOW for another 1 to 1.5 hours, or until the vegetables are tender and the corned beef is fork-tender.
Carefully remove the corned beef from the slow cooker and let it rest on a cutting board for 10 minutes before slicing against the grain.
Serve the corned beef with the potatoes, carrots, and cabbage. Garnish with chopped parsley, if desired, and offer mustard on the side for added flavor.
Nutrition Facts
Calories |
775 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.3 g | 49% | |
| Saturated Fat | 19.1 g | 96% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 260 mg | 87% | |
| Sodium | 2501 mg | 109% | |
| Total Carbohydrate | 41.4 g | 15% | |
| Dietary Fiber | 7.7 g | 27% | |
| Total Sugars | 14.6 g | ||
| Protein | 71.2 g | 142% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 105 mg | 8% | |
| Iron | 6.9 mg | 38% | |
| Potassium | 888 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
